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Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). Alternate names for invertase include EC 220.127.116.11, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.
For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar. Optimum temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. Typically, sugar is inverted with sulfuric acid.
Applications and examples
Chocolate-covered cherries, other cordials and fondant candies include invertase, which liquifies the sugar. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work.
- Myrbäck, K. (1960). "Invertases". In Boyer, P.D., Lardy, H. and Myrbäck, K. The Enzymes 4 (2nd ed.). New York: Academic Press. pp. 379–396.
- Neumann, N.P. and Lampen, J.O. (1967). "Purification and properties of yeast invertase". Biochemistry 6 (2): 468–475. doi:10.1021/bi00854a015. PMID 4963242.
- Hubert Schiweck, Margaret Clarke, Günter Pollach "Sugar” in Ullmann’s Encyclopedia of Industrial Chemistry 2007, Wiley-VCH, Weinheim. doi:10.1002/14356007.a25_345.pub2
- LaBau, Elizabeth. "Chocolate-Covered Cherries". About.com Candy. Retrieved December 6, 2012.